- α-Amylase
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-
2026-09-16
- CAS:9000-85-5
- Min. Order: 1kg /Drum
- Purity: ≥98%
- Supply Ability: 50 T/Month
- α-Amylase
-
-
2026-09-16
- CAS:9000-85-5
- Min. Order: 1KG
- Purity: 98%min
- Supply Ability: 30tons/month
- a-amylase
-
-
2024-12-24
- CAS:9000-85-5
- Min. Order: 1Kg
- Purity: 99.9%
- Supply Ability: 200tons
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| | α-Amylase Basic information |
| | α-Amylase Chemical Properties |
| storage temp. | 2-8°C | | form | suspension | | color | yellow-brown | | biological source | bacterial (Bacillus sp.) | | Merck | 13,603 | | Specific Activity | 500-1,500units/mg protein | | Stability: | Stable. Incompatible with strong oxidizing agents. | | Major Application | food and beverages | | CAS DataBase Reference | 9000-85-5 | | EPA Substance Registry System | Amylase, bacterial (9000-85-5) |
| | α-Amylase Usage And Synthesis |
| Chemical Properties | beige powder | | Uses | α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A3403 is from Bacillus licheniformis and is type XII-A. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis. | | Uses | α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A7595 is from Bacillus amyloliquefaciens and is supplied as a liquid. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis . 1 α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure. 2 The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae FNCC 3012. 3 The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars. | | Uses | α-Amylase from Bacillus sp. has been used in the digestion of lyophilized microalgae sample. It has also been used to evaluate α-amylase inhibitory activity in marine algae samples and Myrmecodia platytyrea. | | General Description | α-Amylase belongs to glycosyl hydrolase family 13. It comprises of A, B and C domains. Domain A has two aspartic acid and a glutamic acid as catalytic residues. Domain B possesses Ca2+ and Na+ binding sites. | | Biochem/physiol Actions | α-Amylase hydrolyzes the polysaccharides starch, malto-oligosaccharides at the α-d-(1,4)-glucosidic linkages to α-anomeric products. It has wide applications in industries including food, pharmaceutical, textile and paper. |
| | α-Amylase Preparation Products And Raw materials |
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